Chocolate, Pecan and Ginger Tart

For those who think dessert isn’t dessert without chocolate, serve this gluten-free delight with a dollop of unsweetened whipped cream and bask in the oohs and aahs. May be made up to three days in advance.

Recipe Instructions:
Make crust: Place flour, powdered sugar, and salt in a food processor; pulse to blend. Add butter and pulse until crumbly. Add ½ egg and process until mixture clings together. Press onto bottom and sides of a greased 9-inch tart pan with removable sides. Freeze for at least ½ hour. (Wrapped tightly, this can be prepared up to a month in advance.)
Preheat oven to 375°. Thoroughly coat a piece of aluminum foil with cooking spray. Press into frozen tart shell. Bake for 20 minutes. Remove from oven, remove foil, return crust to oven, and bake 15–20 minutes more, until golden. (If edges become dark before inside is done, cover with foil or a pie guard.)
Reduce temperature to 350°. Place tart pan onto a baking sheet. In a large mixing bowl, whisk together eggs, sugar, agave, vanilla, oil, and chocolate. Stir in ginger. Spread toasted pecan halves in an even layer in tart shell. Pour filling over pecans. Bake 15–20 minutes or until filling is solid and no longer jiggles. Remove from oven and let cool completely. Remove pan sides, using a knife to loosen if necessary. Garnish with candied ginger.